Asahi Cookin Cut Rubber Cutting Board, NE05103, Home Use, Made in Japan LL 16.5 x 9.8 x 0.5 inches (42cm x 25cm x 1.3cm)

As a whetstone hobbyist I have sharpened friends' knives, and all have been "repair chips and rolled edges". I've used this cutting board daily for months now, and even gave one as a birthday gift (much appreciated). The price is substantially lower than for a "Made in USA" board, and Japan is not a low cost of living country. Go figure. I wouldn't live there, but they are legendary for cutlery and cuisine. As for use I have no problems, sponge it off on the counter, rinse, and it fits in the back of my dish rack. I got it principally to extend my knives' sharpness, replacing an oak cutting board (that had many stained cut marks).

These are the best cutting boards ever. Great feel/response, easy to clean, doesn’t mark up like plastic, and doesn’t warp or crack like wood. Nope, you can’t put it in the dishwasher, but dishwashers are for dishes.

Stains easily but really good on the knives.

This is a nice softer style board, with good traction and easy on knives. It is a nice size for one person, and great for fish or sushi and veges. It is not for most people,because it stains so easy...even cutting a carrot stains it. It is also overpriced for what it is....but, like most pro level cooking tools, it does have it's place and uses, and i would only suggest it for serious cooks.

Hands down the best rubber cutting board ever. When you have a valuable set of Japanese knives like I do, you kind of want to keep their edges sharper for longer, and this cutting board does that very well. This also keeps you safer, which is an added plus. The weight is about what you would expect for a rubber board. The stability is not flappy, it stays firm, like it is rubber coated with a hard plastic core. My board has not discolored like some of my previous boards did, even when cutting mango (like I did yesterday); It is non porous; No staining at all is already a winner in my book. Cleanup is a breeze, and that should go without being said. I don’t know if it the “self-healing” type, but I do see some minor scratches on it. I’d say it was from my serrated bread knife…. Learn from my mistake and stay away for serrated edges with this board. In conclusion, this is the top of the line cutting board for use in my kitchen. I’m thinking that this is the board I will lean towards in the future since most of the knives I use are High Carbon or Stainless Steel Japanese knives with a 15 degree edge geometry. I can use my other boards with my steak knives and bread knives/pankiri.

I bought this cutting board based on the fact that is was made in Japan from high quality synthetic material that does not absorb water and build bacteria. I also have a very expensive Yaxell, Shun, and Miyabi Japanese kitchen knife collection and wanted a board that would keep my knife edges from getting damaged or dulled easily. I have used it only twice to cut raw vegetables since I purchased it and washed it with just soap and water immediately after use as recommended. I also towel dried it immediately after washing it. If you look at the pictures attached you will see that the board is completely stained now after only 2 uses of vegetable cutting. It may be possible to get the stains out with bleach, but knowing it absorbs moisture I'm not willing to take the risk of it absorbing the bleach as well.This is completely unacceptable to pay almost $70 for a supposed high end synthetic cutting board only to have it look cheap and stained. If this board is staining from cutting vegetables after only 2 uses, that means it's absorbing the moisture from vegetables which also means it can create bacteria if it absorbs juices from all types of meat as well. I will be returning this and would not recommend it to anyone looking for a high end cutting board. Save your money and buy a well known quality brand.

Second most expensive cutting board I own. Worth the price. I have cheap knives, but I sharpen and take care of them like they’re expensive Japanese swords. Truly a joy to use. I love chopping and this feels completely different and better than wood or plastic. Someday, I’ll get the larger version.

I got into Japanese high carbon knives recently and wanted to try a board that would be gentle on the harder steel of these knives. Easier to maintain than an end grain wood board, I really like it so far. The only drawback is that it's not dishwasher safe.